Butterfly cupcakes

Trying to keep the boys entertained in this humid weather is hard. As the youngest can’t be in water at the moment we decided on some baking – not sure it was a good idea to have a hot oven on in the heat and humidity!! Anyway, they loved putting the cupcakes together and they were yummy. Here’s our recipe…

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Ingredients

  • 125g butter, softened
  • 1/2 cup (120g) caster sugar (I used 100g caster sugar and it was sweet enough)
  • 2 eggs, lightly beaten
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (125ml) milk (I used 50ml milk and 75ml thickened cream)
  • 1/2 cup (125ml) thickened cream

Directions

  1. Preheat oven to 160°C fan-forced. Line 12 muffin tins with paper cases. I used silicone trays so no paper cases required

  2. Using electric beaters, cream butter and sugar until light and creamy. Gradually add egg, beating well between each addition. Add flour alternately with milk/Cream. Divide evenly between muffin tins/patty cases. Bake for 20 minutes or until golden brown. Leave to cool in the tins for 5 minutes then move to a cooling tray.

  3. Whip the cream. Cut the top off each cake and cut it in half. Add some cream to the top of the cupcake, add sprinkles and press the half circles onto each cupcake.

 

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